Corn soup, one of the lightest soups, is one of the favorite soups of many people. It is made from corn flour in winter and fresh corn freshly separated from cobs in summer. We have prepared this soup recipe, which you can eat hot or cold, from fresh corn today.

It is very practical, dazzles with its presentation and comes to add a difference to your tables with its slightly sugary taste from corn. You can enrich this recipe, which is worthy of full summer days with fresh herbs added to it, by adding milk and cream if you wish. If you're ready, go to the kitchen!

Ingredients for Corn Soup Recipe

• 2 tablespoonsbutter
• 2 tablespoons of olive oil
• 1 onions
• 5 cupsvegetable broth (or ordinary water)
• 5pcs corn (big size)
• 2 tsp salts
• 1/2 tsp black pepper
• 1/4bunch parsley

The Trick of Corn Soup Recipe

For a smoother consistency, you can strain the soup before serving.

How to Make Corn Soup Recipe?

1. Keeping the corns upright, cut them from top to bottom with a sharp knife, tearing the grains out of the cob.

2. Add the olive oil and butter to a saucepan and start melting over medium heat. Add the onion chopped into small cubes and fry until they turn pink.

3. Add the water, corn kernels, cobs, salt and pepper. Cook over medium heat, letting it boil. Cut the bottom of the boiling soup, close the lid and cook until the corn is tender, about 15 minutes.

4. Remove the corn cobs from the pot.

5. Pull the remaining material with a hand blender until a smooth consistency.

6. After cooking for another 10 minutes, add the chopped parsley and serve.

7. Bon appetit!